Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Rigatoni with Red Peppers, Wild Mushrooms, and Fontina
Photo by Leo Gong

Ingredients

  • 1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake)
  • 2 tablespoons olive oil
  • 2 large red bell peppers
  • 1 ½ cups grated Fontina cheese
  • 2 large red onions
  • 1 pound rigatoni
  • 3 teaspoons marjoram

Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer. Meanwhile, coo...

View full recipe at Epicurious

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